- 200 g celeriac
- 200 g fresh crabmeat, picked
- Juice of 1 lemon
- 150 g good quality mayonnaise
- 1 tablespoon Bitton Tarragon and White Wine Mustard
- 4 tablespoons flat leaf parsley, roughly chopped
- Sea salt and white pepper, to season
- 8 slices (about 145 g) smoked salmon
- 8 slices sourdough bread, cut into 4 cm squares, toasted
- 2 tablespoons salmon roe, to garnish
- Chervil sprigs, for garnish
- For the green shallot dressing:
- 1 bunch of green shallots, green part only, washed and trimmed
- 1/2 cup olive oil
Peel celeriac thickly and rub exposed surfaces with lemon. Grate the celeriac into a bowl, add the crabmeat, lemon juice, mayonnaise, dijon mustard and parsley. Season to taste.
To prepare the green shallot dressing, roughly chop the green shallots and place in a food processor or blender, add the olive oil and process until smooth. Strain and set aside. The dressing can also be poured into a clean jar and stored in the fridge for up to a week.
To serve, place the sourdough toasts on a large serving platter. Lay out the salmon slices on a chopping board and trim into neat rectangles. Place a teaspoon of the rémoulade on the salmon slice about a third of the way down and carefully roll up. Slice into three or four pieces. Stand each roll on a sourdough toast, top with a garnish of salmon roe and a chervil leaf.
Drizzle with green shallot dressing.